SPINACH FATAYER

Spinach Fatayer image

Provided by Food Network

Time 1h20m

Yield 4 flatbreads

Number Of Ingredients 14

1/2 recipe Dough, recipe follows
1 pound frozen spinach, thawed, drained and squeezed dry
1 cup chopped scallions or spring onions
3 tablespoons ground sumac
1 teaspoon red pepper flakes
2 tablespoons pomegranate molasses
2 tablespoons olive oil
Flaky sea salt
Red tea with mint, for serving, optional
8 cups all-purpose flour, plus more for kneading
1 teaspoon active dry yeast
1/4 cup olive oil
1 teaspoon flaky sea salt
About 1 1/4 cups warm water, as needed

Steps:

Preheat the oven to 350 degrees F.
Mix the scallions, spinach, sumac, red pepper flakes, pomegranate molasses, olive oil and 1 teaspoon salt together in a large bowl.
After it has risen, divide the full dough recipe in half, reserving one half to make Manakeesh Zaatar (keep the extra dough covered until ready to use). Divide the remaining dough into 4 equal portions, then roll into a small ball shape. Flatten with a rolling pin, sprinkling with more flour as necessary.
Divide the stuffing mixture between the dough rounds, using about 1/2 cup for each. Fold 3 sides over the filling, encasing the filling and shaping the dough into a triangle, overlapping and twisting each side to seal.
Place on an oiled baking sheet and bake until golden for 20 to 25 minutes. Serve with red tea and mint, if you like.
Mix the flour, yeast, olive oil and salt in the bowl of a stand mixer fitted with the dough hook attachment. Add the warm water, a little at a time, until the dough starts to come together into one mass and forms around the hook. Increase the speed to high and continue kneading for 4 minutes.
Dust a work surface with flour and transfer the dough to it. Continue kneading by hand, then form the dough into a large ball, dust lightly with flour and place in a large bowl. Cover with a kitchen towel and let rise in a warm place for 1 hour.